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6 lb boneless pork butt
8 dried guajillo chiles
8 dried california chiles
3 dried pasilla chiles
3 dried ancho chiles
15 dried japones chiles
3 large heads of garlic
1 tbsp ground cumin
2 tbsp ground coriander
3 tbsp dried mexican oregano
juice of 3 oranges and 4 limes
handful of salt
2/3 cup bourbon
2 cups beef stock
4 bay leaves
pico de gallo (tomatoes, onions, serrano chiles, cilantro, salt, black pepper)
Remove the stems and seeds, boil some water, throw the chiles in, turn off the heat, and steep for about a half hour, stirring occasionally.
Peel the garlic cloves.
Oranges, limes, coriander, cumin, and oregano.
Put the chiles, chile water, herbs, spices, garlic, citrus juices, and salt in a blender and blend the everloving fucke out of itte.
Put the chile sauce, beef stock, bourbon, and bay leaves in the pot and bring to a boil.
Put the butt in, turn down to low, and cover. Braise for about six hours, until fork tender all the way through, turning the butt occasionally.
Pico de gallo.
Pork is done!
Reduce the everloving fucke out of the braising liquid, salting to taste at the end.
Shred the pork and add it back to the reduction, mixing well.
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